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INFLUENCE OF INCREASED PH AND CHLOROPHYLLASE ACTIVITY ON MAINTAINING CHLOROPHYLL COLORANTS DURING THE FROZEN STORAGE OF BRUSSELS SPROUTS.

[In Polish. / En polonais.]

Author(s) : KLIMCZAK J., IRZYNIEC Z.

Type of article: Article

Summary

TESTS TO DETERMINE WHETHER BLANCHING WATER CONTAINING AN INCREASED PHAND CONVERTED CHLOROPHYLL AFFECT THE PRESERVATION OF BRUSSELS SPROUTS STORED AT 258 K (-15 DEG C). THE RESULTS HAVE SHOWN THAT INCREASING THE PH PROVIDES MINOR ADVANTAGES AND THAT CHLOROPHYLLASE ACTIVITY HAS A NEGATIVE INFLUENCE ON PRODUCT COLOUR, PARTICULARLY DURING THE LAST STAGES OF THE SET STORAGE PERIOD.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1989-1404
  • Languages: Polish
  • Source: Chlodnictwo - vol. 23 - n. 9
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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